I have chicken breasts and bacon.

[Eli]

I wish to combine these two delicious things.

My plan is to wrap the breasts with the bacon, and bake them.

My question is what should I set the temperature at?

I like chewy bacon. 325ºF?

 

[GagHalfrunt]

Make sure you pound the chicken flat or cut it thin. Otherwise the bacon will be crispy and hard before it's done.

 

[Eli]

Originally posted by: GagHalfrunt
Make sure you pound the chicken flat or cut it thin. Otherwise the bacon will be crispy and hard before it's done.

Yea, that's my main concern.

 

[newb111]

See, this thread would be a lot more interesting if we were allowed to post pictures of the bacon-wrapped breasts.

 

[Sphexi]

Put a cover on the pain you're using, and it won't get crispy. I'd set it at 375F personally, most chicken breast isn't too thick, just check it every 10 minutes or so to see what the temp is like.

 

[Cattlegod]

Cook the chicken before hand, then wrap and bake until the bacon is done the way you want?

 

[MikeyIs4Dcats]

sounds good. HyVee deli has stuffed chicken breast wrapped in bacon that is delish

 

[SmoochyTX]

Mmmmm bacon.

 

[Perknose]

I have chicken breasts ...

Don't be too hard on yourself.


:laugh:

 

[Eli]

Originally posted by: Cattlegod
Cook the chicken before hand, then wrap and bake until the bacon is done the way you want?

I could do that, but cooking the chicken with the bacon sounds just that much more delicious.

I'm just going to experiment.

 

[middlehead]

Cooking together is the maximum flavorizer. Only cook them apart if you absolutely can't get the timing down.

 

[GagHalfrunt]

Originally posted by: Eli

Originally posted by: Cattlegod
Cook the chicken before hand, then wrap and bake until the bacon is done the way you want?

I could do that, but cooking the chicken with the bacon sounds just that much more delicious.

I'm just going to experiment.

You would be cooking the chicken with the bacon. If the bacon is going to be done in 15 minutes and the chicken takes 30 then you pre-cook the chicken for 15, take it out, wrap and put it back in to finish. That way the chicken absorbs the bacon flavor and juiciness and they both get done at the same time.

Or, as I previously mentioned, cut or pound the chicken into smaller pieces that can cook through in about 15-20 minutes.

 

[Eli]

Originally posted by: GagHalfrunt

Originally posted by: Eli

Originally posted by: Cattlegod
Cook the chicken before hand, then wrap and bake until the bacon is done the way you want?

I could do that, but cooking the chicken with the bacon sounds just that much more delicious.

I'm just going to experiment.

You would be cooking the chicken with the bacon. If the bacon is going to be done in 15 minutes and the chicken takes 30 then you pre-cook the chicken for 15, take it out, wrap and put it back in to finish. That way the chicken absorbs the bacon flavor and juiciness and they both get done at the same time.

Or, as I previously mentioned, cut or pound the chicken into smaller pieces that can cook through in about 15-20 minutes.

Or I could try cooking at a lower temperature for longer?

 

[zerocool84]

Originally posted by: newb111
See, this thread would be a lot more interesting if we were allowed to post pictures of the bacon-wrapped breasts.

:thumbsup:

 

[GagHalfrunt]

Originally posted by: Eli

Originally posted by: GagHalfrunt

Originally posted by: Eli

Originally posted by: Cattlegod
Cook the chicken before hand, then wrap and bake until the bacon is done the way you want?

I could do that, but cooking the chicken with the bacon sounds just that much more delicious.

I'm just going to experiment.

You would be cooking the chicken with the bacon. If the bacon is going to be done in 15 minutes and the chicken takes 30 then you pre-cook the chicken for 15, take it out, wrap and put it back in to finish. That way the chicken absorbs the bacon flavor and juiciness and they both get done at the same time.

Or, as I previously mentioned, cut or pound the chicken into smaller pieces that can cook through in about 15-20 minutes.

Or I could try cooking at a lower temperature for longer?

Uhhh, no. Even at a lower temp the bacon will get crispy before the chicken is done. If one takes twice as long as the other at 400 it's still going to take twice as long at 325 unless there's a magical math vortex in your oven.

 

[SmoochyTX]

Originally posted by: Eli

Originally posted by: GagHalfrunt

Originally posted by: Eli

Originally posted by: Cattlegod
Cook the chicken before hand, then wrap and bake until the bacon is done the way you want?

I could do that, but cooking the chicken with the bacon sounds just that much more delicious.

I'm just going to experiment.

You would be cooking the chicken with the bacon. If the bacon is going to be done in 15 minutes and the chicken takes 30 then you pre-cook the chicken for 15, take it out, wrap and put it back in to finish. That way the chicken absorbs the bacon flavor and juiciness and they both get done at the same time.

Or, as I previously mentioned, cut or pound the chicken into smaller pieces that can cook through in about 15-20 minutes.

Or I could try cooking at a lower temperature for longer?

I don't like my chicken like I like my steak. And I definitely don't like my bacon like you like your bacon bits.

 

[Eli]

Originally posted by: GagHalfrunt

Originally posted by: Eli

Originally posted by: GagHalfrunt

Originally posted by: Eli

Originally posted by: Cattlegod
Cook the chicken before hand, then wrap and bake until the bacon is done the way you want?

I could do that, but cooking the chicken with the bacon sounds just that much more delicious.

I'm just going to experiment.

You would be cooking the chicken with the bacon. If the bacon is going to be done in 15 minutes and the chicken takes 30 then you pre-cook the chicken for 15, take it out, wrap and put it back in to finish. That way the chicken absorbs the bacon flavor and juiciness and they both get done at the same time.

Or, as I previously mentioned, cut or pound the chicken into smaller pieces that can cook through in about 15-20 minutes.

Or I could try cooking at a lower temperature for longer?

Uhhh, no. Even at a lower temp the bacon will get crispy before the chicken is done. If one takes twice as long as the other at 400 it's still going to take twice as long at 325 unless there's a magical math vortex in your oven.

:laugh:

Fair enough, I guess, even though it's a little more complex than that. What about the heat transfer happening at the bacon-chicken junction? I don't just have the bacon sitting next to the chicken.

A lower temperature should bring the time that they're both done closer together.

 

[Howard]

Brine the chicken no matter what you do (unless the chicken is the juice/water-enhanced type).

 

[TastesLikeChicken]

If the bacon is thick enough you can cook the chicken and bacon at the same time at 375F for @ 30 - 35 minutes. The bacon won't get overdone and that should be plenty of time for the breasts to cook through, assuming your oven is accurate. If you're using thin bacon then sear the breasts first in olive oil and butter, on medium heat, for a couple of minutes per side. Wrap the breasts and cook at 375F for 15 - 20 minutes.

Either way, pound the breasts out to a uniform thickness first.

 

[Iron Woode]

the solution to this conundrum is very simple:

deep fry the chicken wrapped in bacon in bacon fat.

its a win - win situation.

 

[b0mbrman]

Originally posted by: GagHalfrunt
Make sure you pound the chicken flat or cut it thin. Otherwise the bacon will be crispy and hard before it's done.

Yawp. I fillet the breasts, roll and stuff with cream cheese, roll the bacon around it, pour a bit of cream of chicken soup mixed w/mayo and Parmesan cheese on top....

Then do the baking

 

[middlehead]

Originally posted by: b0mbrman

Originally posted by: GagHalfrunt
Make sure you pound the chicken flat or cut it thin. Otherwise the bacon will be crispy and hard before it's done.

Yawp. I fillet the breasts, roll and stuff with cream cheese, roll the bacon around it, pour a bit of cream of chicken soup mixed w/mayo and Parmesan cheese on top....

Then do the baking

I'm not gonna lie, I'm at about half-mast right now.

 

[dullard]

Originally posted by: Eli
325ºF?

Eli, I want to applaud you for attempting to use the degree symbol (°). You are one of the few people who will actually do that.

However, as this is off topic, I believe it is my duty to take it way off topic. You used the masculine ordinal symbol (º) instead of the degree symbol (°). They look similar, but they have completely different meanings.

In other words, I hope your chicken bacon gives you a merry christmas.

 

[KeithP]

Have you ever made nachos with chicken? Do the same thing here, but instead of using chips use cooked bacon. Bacon chicken nachos FTW!

-KeithP

 

[JJ650]

You have half of the recipe to make chicken wrapped bacon. Now this is what you need to complete this.

1 can of cream of chicken (10oz or something)
1 10oz can of sour cream.

Mix the sour cream and cream of chicken in a bowl until completely blended.
Wrap the chicken in the bacon. How much bacon is up to you.

Place the chicken in a casserole dish (size depends on amount of chicken use).

Pour the sourcream/soup mixture over the chicken evenly.

Cook @ 250° for about 2 hours or until done. Bacon may start to crisp on top of the chicken. The "sauce" made is awesome once cooked!! Great to sop up with some buttery yeast roles. The smell of this during the cook time is maddening because you can't eat it yet.

Have some green beans and whipped mashed potatoes as sides and you can be assured of an coronary rupture in your future.

**EDIT**

You DO NOT NEED to cover the dish!

I make this at least once a month. It freakin rocks. Been doing this for years now. It's great.

For those of you who do not go out and make this within the next 7 days...shame on you!